28 November 2010

Welcome back for round two of my latest personal challenge where I "knock out" another dish from my bucket list. As you know I love to create a menu around an ingredient, an idea or a theme. If you have been following More Than Burnt Toast you will know that I have been creating personal challenges based on a theme to infuse new life into my cooking adventures. Even every day food should be an adventure either with new ideas, or experimenting with a new cuisine. Every day we should be excited about what we are eating even if it just means making use of a wonderful find in your culinary exploration. With these personally imposed challenges my own culinary skills have been rejuvenated and are back on track and I am once again inspired. With the holidays coming this is the perfect time of year to pump up our kitchens into high gear!

For the next week or so I am sharing with you recipes I have created a menu from beginning to end.. from starters to dessert... from my "bucket list". We all have a bucket list of recipes we want to try from magazines, cookbooks, our blogging friends or wherever you find your inspiration. We started off with an hors d'oeuvres that made our tastebuds sing with citrus notes...Crab Cake Sliders with Lemon Remoulade.

Next we move on to the "piece de resistance"!! This chicken recipe is my favourite way with a chicken and one that I have made for years. I first added it to a cookbook I created for L'il Burnt Toast when she was headed off to university. This was way before I even heard about blogging!! I found the recipe in a back issue of Victoria magazine way back when. Why is it in your bucket list you ask if you have made it before? Well.... I have yet to share it with you which spirals it to the top of my bucket list!!!I paired the roasted chicken with some simple sides that I will share with you the next time. Enjoy!

Occasionally remove foil and spoon some sauce over vegetables in chicken cavity. (Be sure to use all basting sauce). Add reserved vegetables to pan juices around the chicken during the last 1 hour of roasting time, basting vegetables every 20 minutes. When chicken is done, a thermometer inserted between leg and thigh should register 185 degrees F and centre of stuffing must be at least 165 degrees G.

Melt 4 T butter in roasting pan set over 2 burners on medium heat. Stir in flour until blended and smooth. Gradually whisk in reserved pan juices. Cook over medium heat, whisking constantly, until mixture thickens and boils. Whisk in salt and pepper to taste. Strain gravy, if desired. Pour into serving dish.

To serve: Slice chicken and arrange on serving platter with vegetables. Serve gravy with chicken.

Serves 8

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

We just finished watching the movie "Eat Pray and Love" finally. I had read the book. The movie is very lovely. A great rendition of the novel. I thought of you, of course... it was truly a wonderful movie.And now, to your chicken. I never roast a chicken. But, I am changing that. I love roast chicken, so why do I not roast them more often? I really have no answer to that question. After doing the roast chicken pan stew of Michael Smith's which was just getting me back to the roasting of chickens, I find it quite serendipitous that you have posted this... and, as in Eat Pray and Love... nothing is by chance.I will take advantage of the timing, and do this chicken this week. I bought another at the market yesterday.:)Valerie

I had to do a double take to make sure that tarragon was nowhere in the recipe Norma. The original recipe calls fro tarragon but I am not really a fan and it is hard to find this time of year. Does the link sat tarragon?

I love your personal challenges because they inspire me to challenge myself as well. This chicken looks amazing! As soon as I can get my own apartment I'll start baking and roasting again. I can't wait for that!

I think fresh thyme is one of the most delicious and unused herbs around. It grew wild in the Bahamas and they used it in everything, so while we lived there I followed their lead. I am never without my thyme.Sam

this is my favorite family meal - bookmarked for my next sunday roast; we are not turkey and ham kind of people for christmas, so i think i'll be doing something like this, which not only tastes good, but looks special

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.